Tuesday, September 14, 2010

Pumpkin Spice

Do you
       big puffy heart
this:
My Pictures
As much as me??
How about making some at home 
to get you by…
until your next Starbucks trip?
Last year I posted my Just Like Starbucks recipe here.
(PS. It’s delicious)
But this is even easier:
PUMPKIN SPICE COFFEE CREAMER
1 cup powdered sugar
1 cup powdered coffee creamer
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
Measure all of the ingredients (even the vanilla) into a food processor and process for about a minute, or until it is all powdery smooth and the texture is even. Store in a container with a lid.
You can add more or less spices, according to your tastes.  Splenda can be used  instead of sugar. 
Double or triple the ingredients so you don’t have to make it as often.  Cuz you’ll be making it often.  :)  
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Thursday, September 9, 2010

The summer of perpetual motion

July 021Spring and summer flew by this year.  Busyness from dawn to dusk - there was little time for blogging and visiting all of you!  

Reason for perpetual motion #1:  Matthew played on a traveling baseball team this year b  

And by travel, I mean their league is actually in ANOTHER STATE!   

April 038

From March through July, we were privileged to drive back and forth to Colorado and/or Nebraska.  At least 2 and sometimes 4 days a week. 

He loved every minute and gained lots of experience. 

But it SERIOUSLY stretched my time management skills! 

Such as they are. 

It.was.a.struggle. 

Plus.  Until early June, game day temps were in the low 40’s.  Minus a few thousand degrees of wind chill. 

SIMPLY DELIGHTFUL, I tell you. 

By July, my fingers had finally thawed and I took a few pictures:

Swinging in Castle Rock       
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The much feared lefty slurve pitch
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Pitching at Highlands Ranch. Strike 3. Again.
highlandsranch 
Swimming between tournaments
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Playing first base in front of the beautiful Rockies! July 195 
Looking forward to next season!

(Remind me of that in March, K)?

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FaLL BLeSSinGs FRieNds!

Wednesday, September 8, 2010

Fall’s call

September 104
Summer is short here. 
So short, people here say we only have 2 seasons: 
1) Winter and 2) It Feels Like Winter
Or, more appropriately,
1) Winter and 2) Road Construction
As such, we really don’t have much “fall” to speak of.
It just gets a little colder than it already has been.  All the pretty green flowers, gardens and trees succumb to frost.
And every morsel of weather that is non winter related is cherished and DELIGHTFUL. 
The extreme cold cooler temperatures and the mountains many feet of snow will be here soon enough.  Perhaps even tomorrow.  REALLY. I’MNOTKIDDING. 
Oh, and don’t forget the incessant gale force entity known simply as THEWIND. 
To sum up- the weather here is LOVELY.   Please come visit any time. 
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A primitive light box is fun and cheerful in any season.  Here’s how I make mine: 
Start with an old sewing drawer. 
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If you don’t happen to have a sewing drawer, use whatever you have on hand…. an old tin, sifter, colander or you can even paint a paper mache box to match your theme.  It’ll look great no matter what you use!
Cut a piece of Styrofoam or florist foam to fit inside.  To fill the sewing drawer, I used fabric pumpkins, fall berries, pine greenery and a fall star. 

I used a twig from a lilac bush for the stem and used my primitive grunging recipe to coffee stain and scent them.  They smell SO good!
The star is made from muslin with a pretty scrap of fall fabric whip stitched on top.  It’s also stained and scented.  September 101
I insert small sticks or dowel pieces into the stuffed pumpkins and stars… then stick them into the florist foam.  The berries and greenery have their own stems. 
Tuck in a strand of twinkle lights.   September 100
 
And finish with a strip of fabric tied in a bow. 
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I use mine with a timer – to come on at dusk and turn off at bedtime.  I love to change the theme and have a twinkly primitive box all year.f


FaLL BLeSSiNgS!
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Monday, September 6, 2010

Watermelon Cake

September 032
All you need for this “cake” is a watermelon.  Yep. That’s it.  Oh, and a knife.
The original recipe is in the August Martha Stewart Living Magazine.  They may still be available for purchase.  But I wouldn’t know-- I get mine from the library b 
Wash and dry the outside of your watermelon.  Cut off about 1/3 from each end and set them aside.   
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Save the 2 ends and level the top and bottom of the “cake.” 
Cut it into 8 wedges and arrange them on your cake plate. 
Using the end pieces that you cut off, make melon balls and pile them on top.  Garnish with an edible flower or a sprig of mint. 
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Voila! The fastest cake in the west… and without even turning on the oven! b
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Happy Labor Day!

                                                                  Nolan Ryan Aug 2010 July 317

Hope you are all enjoying these last moments of summer!

(and for this we labor and strive), that we have put our hope in the living God, who is the Savior of all men, and especially of those who believe.  1 Ti 4:10 

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